Smoked Jalapeno Cheddar Turkey Bombs

Smoked Jalapeno Cheddar Turkey Bombs

It's that time of year again and as usual, the whole month will be dedicated (food wise) to turkey and the different ways it can be cooked on the smoker. This week it's smoked jalapeño cheddar turkey bombs seasoned liberally with my rub (purchase recipes here).

You can also check the temperature now and then using a Thermapen. Since these read so quickly, you can open the door/lid, check the temperature and close the door/lid in less than 8 seconds without a significant loss of heat.

When they reach 160°F, they are perfectly done and ready to be taken out of the smoker. It is not uncommon for me to remove them a degree or two early since I know the temperature will continue to rise even after they come out of the smoker due to residual heat.

Let them rest covered loosely with foil for about 5 minutes before serving.

Step 6: Serve

After the resting is complete, serve a smoked jalapeño cheddar turkey bomb to each diner with plenty of tasty sides and you'll have a meal to remember.

Tips/Suggestions

Consider a teaspoon of cranberry relish in the stuffing as well.. a very good addition to give it just a little more Thanksgiving holiday flavor.

While the bacon tastes great, it's main purpose is to hold everything together and to prevent all the goodness from leaking out. As one comedian says, bacon is the duct tape of the food world. I initially considered using cooking twine to hold it together but then twine doesn't taste good and doesn't look as appetizing.

If you are trying to be health conscience (a good thing in my opinion) use fat free cheese and turkey bacon and it will still taste amazing with a lot less fat. You can also use uncured, lower sodium bacon to reduce your salt intake for this recipe.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.

"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.

"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

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Jeff's Smoking Meat Book

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With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

Printable Recipe

It's that time of year again and as usual, the whole month will be dedicated (food wise) to turkey and the different ways it can be cooked on the smoker. This week it's smoked jalapeño cheddar turkey bombs seasoned liberally with my rub

You can also check the temperature now and then using a Thermapen. Since these read so quickly, you can open the door/lid, check the temperature and close the door/lid in less than 8 seconds without a significant loss of heat.

When they reach 160°F, they are perfectly done and ready to be taken out of the smoker. It is not uncommon for me to remove them a degree or two early since I know the temperature will continue to rise even after they come out of the smoker due to residual heat.

Let them rest covered loosely with foil for about 5 minutes before serving.

Step 6: Serve

After the resting is complete, serve a smoked jalapeño cheddar turkey bomb to each diner with plenty of tasty sides and you'll have a meal to remember.

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